Chicago Feature: Paleo Approved Peach Cobbler

Ingredients

• Filling:
• 8 Peaches, peeled and pitted
• 1/4 Cup - Granulated Coconut Sugar
• 1/4 Teaspoon - Ground Cinnamon
• 1/8 Teaspoon - Ground Nutmeg
• 2 Teaspoon - Tapioca Flour
• Topping:
• 1 Cup - Almond Flour
• 1/4 Cup - Granulated Coconut Sugar
• 1/2 Cup - Unsweetened Shredded Coconut
• 1/2 Cup - Cashews, chopped
• 1/2 Teaspoon - Sea Salt
• 1/2 Teaspoon - Cinnamon
• 4 Tablespoons- Grass-Fed Butter

Method

1. Heat oven to 425°
2. Slice the peach quarters into 2-3 thin slices, then cut those in half to make chunks
3. Combine all filling ingredients together in a large bowl and gently stir to combine
4. Pour the peaches filling ingredients into a 13x9 baking dish. Alternately, you could use a deep-dish pie plate
5. Bake in the preheated oven for 10 minutes
6. Reduce oven heat to 375°
7. While the peaches are cooking, combine all of the topping ingredients except the butter. Mix together with a fork until evenly combined
8. Add the butter into the topping mixture and mix in with the fork, pressing the mixture down and around to evenly incorporate the butter. The mixture should resemble coarse crumbs but won't stick together
9. Sprinkle the topping on top of the peaches and bake in the 375F oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned (don't let it burn)